Food And Talk Served Here

Paneer bhurji

Paneer always brightens up things. That simple and somewhat bland milk solid, when paired with the right kind of spices, becomes the life of the party. You can make any curry out of it and it’s almost guaranteed that you won’t go wrong with it.

Paneer and mushrooms changed the vegetarian food scene in a big way. How much ever tasty dal is, it’s not something you want to order in a restaurant. The concept of eating out for me is to feel indulgent, pampered. It’s an opportunity to order dishes you don’t make at home on a regular basis. Paneer is definitely an indulgence.

With supermarkets selling paneer in a big way, it is not as fancy as it was a decade back. You can prepare any of the many paneer dishes at home now. But still it’s one of those classic choices that you definitely want to order when you are eating out.

Another thing with paneer is that it acts as a replacer for meat to some extend. If you don’t eat eggs, but still want a bhurji, go for a paneer bhurji. It can be eaten the same was as eggs. It pairs well with rice and roti and makes an excellent sandwich filling. You can have it on its own also.

Read on for the recipe and pictorial. This post goes to Blogging marathon for week 2 under bhurji recipes. Check out Blogging Marathonpage for more details.

Once the ginger turns slightly brown, add one small finely chopped onion. Cook until its pink. Add one finely chopped small tomato.

Once the tomatoes are cooked for a minute or two, add 1/2 teaspoon chili powder, 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder and salt as needed. Mix well and cook until the tomatoes are well done.

Crumble about 1 cup of paneer. Add it to the prepared masala and mix it in carefully. Taste test and adjust seasonings. Cook the paneer for a couple of minutes and take off the heat. Serve with rotis or use up as a sandwich filling.